Summer Veggie Soup

SUMMER VEGGIE SOUP

2 15.5-ounce cans of cannellini beans

2 large zucchini, cut into bite sized pieces

2 large yellow squash, cut into bite sized pieces

1 pound green beans, cut into bite sized pieces

4 cups corn kernels (cut from 2 ears of corn or frozen)

2 medium onion, finely chopped

8 bay leaves

salt and pepper to taste

 

add day of cooking:

8 cups chicken stock

 

Combine all ingredients (except stock) into a gallon-sized freezer bag. Label bag and place in freezer. 

Day of cooking, dump contents of bag into slow cooker, add stock and cook on high for 2 to 3 hours or low for 5 to 6.

 

About 6 servings: Calories, 97. Total fat, 1.3g. Protein, 5.4g. Fiber, 3.7g.

Recipe courtesy of www.MamaAndBabyLove.com